- 4 tuna steaks, approx 1 inch thick
- 60ml soy sauce
- 2tbsp rice vinegar
- 1tsp sugar
- 1tbsp dark sesame oil
- 1tbsp hot chili oil
- 1 clove garlic, crushed
- 3tbsp coriander, chopped
Method (Serves 4)
- Place tuna in single layer in a large shallow glass dish.
- In a small bowl, combine the soy sauce, vinegar, sugar, sesame oil, hot chili oil and garlic, mixing well.
- Set aside 2tbsp of mixture and pour remaining over the tuna steaks. Cover with cling film and refrigerate 40 minutes, turning over once.
- Preheat the grill to maximum temperature and grill for 4-6 minutes until tuna is opaque but still feels somewhat soft in centre.
- Cut each tuna steak into thin slices (lengthwise) and fan out onto plates.
- Drizzle tuna slices with reserved sauce and sprinkle with coriander.
Tip: Serve with a fresh salad for a light lunch or with noodles and stir fried veg for a main meal.
If you are using a George Foreman Evolve grill, use the ‘sear’ function to achieve a perfectly cooked tuna steak.